Mix all the ingredients. Taste and adjust and add salt, spices more or less.
Add cornstarch and mix well and refrigerate.
The taste will get deeper after everything sits for a while. The sauces and spices can be readjusted.
Sprout the Mung beans. Here is a handy sprouting guide. The pictures ones have been sprouting for 2.5 days. I soak them overnight, then drain, rinse and place in a bowl covered with wet towel and a lid. Drin, rinse every 6-8 hours.
Wash the sprouts and mix favorite barbecue sauce and keep ready.
Add 2-3 Tablespoons sauce for every cup of sprouts.
Wash, peel and slice Sweet potatoes.
Brush both side with olive oil and roast at 400 degrees F / 200ºc for 18-20 minutes, depends on the thickness of the slice.
Remove the baking tray and top the sweet potato slices with a good amount of saucy Sprouts.
Bake for another 2-3 minutes. This will set the sauce and the topping will not slide around.
Top with chopped red onion and cilantro.
Eat/Serve. Try to keep some for the guests.
Variations: Use other beans/chickpeas sprouted or cooked. Add crushed peanuts or sev(chickpea noodles), coconut flakes, chopped up Jalapeno. If you are in a hurry, roast cubed sweet potatoes. Add in the sprouts, bbq sauce, onions cilantro when still hot. Mix well and serve as a Salad.Nutritional values based on one serving